You can kick and pout and put up a fuss but it won’t change a thing.  FALL is here!!!  Yay!  Pumpkins, squash, and other gourds will be crowding the aisles at the markets.  Girls will be breaking out the boots, scarves and sweaters (or in Intrepid-land, Lulu pants and hoodies).  The air is brisk and makes you long for a warm fireplace and some nice hot soup!  Mmmm albondigas…or in plain english, meatball soup!  This soup can be found in many Mexican restaurants but is traditionally made with rice.  Hmm not too keen when you’re doing Paleo, you say?  Then, eliminate the rice!  It’s as simple as that!  The recipe is easy and takes approximately an hour and a half for prep and cook time.

Ingredients

Meatballs

- 1lb ground beef

- 1/2lb chorizo sausage (I used the Sprouts pork chorizo without casing.  Whichever you use, check the ingredients first.)

- 1 egg

- 4 garlic cloves, minced

- 1 carrot, minced

- 1 bunch cilantro leaves, chopped

- 1/2 tsp salt

- 1/4 tsp pepper

- 1 tsp ground cumin

Soup Base

- 6 cups chicken broth (used the TJs organic brand)

- 1/2 medium onion, chopped

- 3 stalks celery, cut in chunks

- 3 carrots, sliced

- 1 16oz can diced tomatoes

- 1 tsp ground cumin

- 1 tsp oregano

- 1 bunch cilantro leaves, chopped

- 2 large zucchini, sliced

salt and pepper to taste

Directions

1. Make the meatballs first: Combine all ingredients and mix thoroughly.

2. Form meatballs and roll between your palms to secure shape.  Otherwise, meatballs will fall apart in the soup.  You should be able to make around 20 to 24 meatballs.  Set aside.

3. Combine chicken broth, onion, celery, carrots, tomatoes, cumin, oregano and cilantro leaves in a large pot.

4. Bring to a boil.  Reduce heat and let simmer for 10 minutes, stirring occasionally.

5. Drop meatballs in the soup.  Make sure the soup is slightly boiling, the meatballs need to be cooked quickly.

6. Return to simmer and cook another 10 minutes.

7. Add zucchini and cook 10 minutes.

8. Season with salt and pepper to taste.

9. Garnish with avocado and extra cilantro (optional)

Serves 8 or lunch/dinner for a few days for 1.

Recipe courtesy of Food.com with a few modifications for extra veggies.

Rest day 09.25.2011